Ethiopia Negele Gorbitu Omni
This Anaerobic from Negele Gorbitu in Yirgacheffe was fermented for 4-5 days in vacuum sealed bags and afterwards dried in the sun for 18 days on raised african bags. The coffee is made up of three varieties: Kurume, Dega and Wolisho.
What does Anaerobic fermentation do to a coffee from Ethiopia? That’s right, makes it even more funky, and even more fruity. It’s a bit like going to a tropical island, but now your flying business class, sipping Pina Colada’s. And when you arrive, the car rental company gives you a convertible Jeep Wrangler instead of a Volkswagen Golf. And the coffee you drink tastes like strawberries, papaya, melon, orange and roasted pineapple.
Since the beginning of Friedhats we’ve always had a washed Ethiopia next to a Natural Ethiopia in our line-up. The washed always represents the clean bright citric characteristics of Ethiopia. The natural represents the funky tropical side. But now that everyone is doing anaerobics, and all the naturals are getting cleaner and cleaner, we thought we’d look for some anaerobic naturals. The good news is, we weren’t disappointed (: